Dessert

Irresistible Cheesecake Brownies Recipe

ByAndria Russo January 6, 2026January 6, 2026

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate with a creamy swirl of tangy cheesecake. Perfect for satisfying both chocolate and cheesecake cravings in one decadent treat.

A stack of two thick square brownie pieces sits on white parchment paper on a white plate over a white marbled surface. Each brownie has three visible layers: a smooth, dense dark brown base layer, a creamy white middle layer that looks soft and slightly textured, and a cracked, shiny dark brown top layer with a thin, delicate crust. The edges are sharp, and crumbs are lightly scattered around. The background is softly blurred with more brownies visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
2 large Eggs
1/2 cup All-Purpose Flour
1/2 cup Unsalted Butter
1 teaspoon Vanilla Extract
1/2 cup Chocolate Chips (optional)
8 oz Cream Cheese (full-fat recommended)
1/2 cup Powdered Sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
Step 2: In a large bowl, whisk the melted butter with the granulated sugar until well blended. Add the eggs one at a time, mixing thoroughly after each addition.
Step 3: Sift the cocoa powder and flour into the brownie batter. Gently stir until just combined to avoid overmixing.
Step 4: In a separate bowl, blend the cream cheese with the powdered sugar and vanilla extract until smooth to create the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan. Dollop the cheesecake mixture evenly over the batter, then gently swirl with a knife or skewer to create marbled patterns.
Step 6: Pour the remaining brownie batter over the cheesecake layer. Sprinkle chocolate chips on top if using.
Step 7: Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 8: Allow the brownies to cool completely in the pan before slicing to ensure clean cuts and the perfect texture.

Tips & Variations

For an extra rich flavor, use bittersweet chocolate chips or chopped dark chocolate instead of milk chocolate chips.
To make cleanup easier, line your baking pan with parchment paper overlapping the edges to lift out the brownies once cooled.
Swirl the cheesecake mixture gently to create pretty marbled effects without mixing the layers too much.
Try adding a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.

Storage

Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Two thick square brownies stacked on a white plate with crinkled parchment paper below. Each brownie has three layers: a dense, dark brown chocolate base; a creamy, pale yellow middle cheesecake layer; and a cracked shiny dark brown brownie top. The textures show moist, rich chocolate with swirls of cheesecake blending slightly into the brownie layers. The background is a soft white marbled texture with blurred shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the cheesecake layer?

While you can use low-fat cream cheese, full-fat cream cheese provides a creamier texture and richer flavor that complements the brownies better.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The brownies continue to set as they cool, so avoid overbaking to keep them fudgy.